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Easy Restaurant Style Blender Salsa Recipe

This easy Salsa Recipe is a blessing and a curse. Because chips and salsa. The more you have, the more you want. But lucky you, this salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you’ll never run out!

Easy Salsa Recipe

The best part of this salsa is how fast, easy, and goofproof it is. It doesn’t hurt that it’s low-cal and all veggies. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. My favoritekindof recipe.

I’m a chips and salsa fiend. I almost don’t even need the chips and can just shovel in the salsa by the fork-full. But everything tastes better with salty, crunchy corn chips. And the hotter the salsa is, the better. Hurts so good.

How to Make Salsa You’ll Love

This salsa recipe is customizable and requires you to stop, taste-test, and tweak based on your own personal preferences. Everyone’s preference for salt, heat, and texture differs.

Homemade Salsa Tips

After you’ve blended your salsa and have gotten it just right, feel free to stir in a handful of black beans or corn.

This restaurant style salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s much better the second and third day. I’ve never been able to get it to last past the third day.

Use fewer jalapenos and/or remove the seeds if you don’t like four-alarm fires as much as I do.

Some Like it Hot

As I said, watch the jalapeno seeds since they add to the heat. Over time the flavors really marry, the rawness of the onion and garlic mellows, and the heat level while still intense has a smoother intensity.

Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. We love this easy salsa recipe so much more than any restaurant or storebought salsa. I love it when homemade, easy recipes trump all the others.

Easy Restaurant-Style Blender Salsa

Yield:about 4 cups

Total Time:2 minutes

Prep Time:2 minutes

Cook Time:0 minutes

The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.

Directions:

Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.

Taste the salsa and based on personal preference tweak as necessary.

Optionally stir in the corn and black beans.

Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

79 comments on “Easy Restaurant Style Blender Salsa Recipe”

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Made it. Loved it. Hooked on it now. I adore getting a new salsa recipe, and while appearing simple, this one is wicked good. I go to a Mexican Restaurant (not a chain) 4 states away, twice a year just because their salsa is to die for. I drag back two big styrofoam “to go” soda cups full of the stuff, but it only lasts maybe 48 hours. LOL

Don’t take the comment to heart about pictures. Put as many of those beautiful things on your page as you want. Load time has almost nothing to do with anyone’s “slow computer.” It’s internet connection speed. And nowdays 95% of the country uses high speed wired, wifi or at least 4G. Photo loading is not an issue.

Question please ;-) I’m going to use fresh tomatoes since they are finally in season!! Any idea how may I should use?? Do I need to cook them down or just chop them up?? PS… sorry I’m a terrible cook but I’m trying!!

I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy :) Enjoy!

Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!

Thanks for trying the recipe and I’m glad it’s a favorite for you and your family! I grew up in MN and know exactly how winters are (even fresh storebought produce is quite pathetic) and amen for canned tomatoes, right!

Glad you love it! Cilantro can sometimes turn brown (oxidize) over time and sometimes that happens quicker than other times. Also tomatoes vary in how bright and vibrant they are, some are darker than others and then with the cilantro, that could be making the color darker.

I can’t wait to try this recipe! The only thing that confuses me is where you say to omit the jalapeño seeds to help reduce the heat. I learned from a show all about different types of peppers. It said The heat actually comes from between the skin and the fruit.

This recipe looks delicious and I cant wait to try it out with my new blender! I absolutely love my Blender! I have had it about a year and have never had any issues. I have been making all different kinds of meals. I still make a lot of smoothies with it but I have been making my own soups and even peanut butter!

I’ve been making salsa for the past year. Just when I thought I got it down pat, I ran across your recipe. But because of your sense of humor and descriptive writing, I laughed until my eyes watered! You nailed it with every word! It was almost as if I had written your article myself! Because of that, I’ll be making your salsa tomorrow! Thanks for the recipe and for the laughter!

Just made this tonight, and it is delicious! My husband and I were both a little unsure about using canned tomatoes, but it is as good as any salsa I have had with fresh tomatoes. I also like that you can alter the heat level by adding more or less jalapeños. Now I am just wondering if it would freeze well.

Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried freezing it so can’t say for sure. I know there are ways to ‘can’ salsa using sterile jars, a water bath, etc. but you’d need to google for more info on that because I haven’t canned it either.

Thank you! Thank you! Thank youuuu! I am a born and raised Texan who moved to Canada 12 years back. I have searched high and low to find a salsa that reminds me of home. Made this over the weekend and I am so happy!! So simple, so easy and perfect!! Love it!

a splash of balsamic vinegar sweetens and adds richness to salsa, and for variation, fire-roasted tomatoes are delicious. a little fresh green pepper adds a nice bitter element and some extra crispness without heat

I made this recipe and used fresh patio tomatoes and jalapeño from my garden. It turned out great, except it was sweet. I did not add any sugar. Do you think it was because I used patio tomatoes instead of plum tomatoes?

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